Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Alessandra Gallotta"'
Autor:
Alessio Allegra, Fabrizio G. Casales, María José Giménez, Paolo Inglese, Alessandra Gallotta, Roberta Passafiume, Giuseppe Sortino
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100919- (2024)
Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Biv
Externí odkaz:
https://doaj.org/article/504bc459435c47e9b897cac39164ac74
Autor:
Giuseppe Sortino, Eugenia Guccione, Fabrizio Giuseppe Casales, Maria Lucia Valeria de Chiara, Roberta Passafiume, Alessandra Gallotta, Alessio Allegra
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 482 (2024)
Fig is a widespread crop in southern Italy, highly valued for its sweet flavor. However, its consumption as a fresh product is limited to three to four days after harvest because of its high susceptibility to quality loss and microbial contamination.
Externí odkaz:
https://doaj.org/article/97badc22704d4547a5bf5a3b6de1b76d
Autor:
Giuseppe Sortino, Alessio Allegra, Alessandra Gallotta, Filippo Saletta, Roberta Passafiume, Raimondo Gaglio, Paolo Inglese, Vittorio Farina
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-13 (2022)
Abstract Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in mod
Externí odkaz:
https://doaj.org/article/a545e869b89448ab9694e5616d42c7cb
Autor:
Vittorio Farina, Roberta Passafiume, Ilenia Tinebra, Dario Scuderi, Filippo Saletta, Giovanni Gugliuzza, Alessandra Gallotta, Giuseppe Sortino
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of th
Externí odkaz:
https://doaj.org/article/0e686d0a49f149e485fa03da03b8a251
Autor:
Alessio Allegra, Alessandra Gallotta, Francesco Carimi, Francesco Mercati, Paolo Inglese, Federico Martinelli
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
Fig fruits are usually highly sensitive to some physiopathological disorders during post-harvest life, such as softening and skin cracking. Indeed, the use of edible coating (EC) has been evaluated in several fruit crops to reduce fruit post-harvest
Externí odkaz:
https://doaj.org/article/54d4c6731ce24772b35252cfead5ed65
Autor:
Saida Bedbabis, Béchir Ben Rouina, Salvatore Camposeo, Maria Lisa Clodoveo, Alessandra Gallotta, Marino Palasciano, Giuseppe Ferrara
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 16, Iss 2 (2017)
Alternate bearing is a typical behavior of various fruit tree crops and is common among olive cultivars (Olea europæa L. var. sativa Hoffm. e Lk.). Since this phenomenon affects yield and consequently oil production, it is a concern for olive oil in
Externí odkaz:
https://doaj.org/article/9067ef9cce864a17adf251c2bf00ae3d
Autor:
Allegra, Alessio, Eugenia, Guccione, Casales, Fabrizio Giuseppe, Gimenez, Maria José, Alessandra, Gallotta, Gugino, Ignazio Maria, Daniela, Pampinella, Sortino, Giuseppe
Publikováno v:
In Postharvest Biology and Technology August 2024 214
Akademický článek
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Publikováno v:
Acta Horticulturae. :75-80
This study evaluates some physical and chemical characteristics and sensory descriptors of fig fruit cultivars ‘Petrelli’ and ‘Fico di Terlizzi’, belonging to the national germplasm bank of fig trees and cultivated in Southern Italy. For the
Autor:
Roberta Passafiume, G. Gugliuzza, Vittorio Farina, Alessandra Gallotta, Giuseppe Sortino, Filippo Saletta, Dario Scuderi, Ilenia Tinebra
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of th